Tag Archives: frozen desserts

Delicious Homemade Frozen Desserts

Delicious Homemade Frozen Desserts

Make quick and easy, delicious, and sweet sorbets and other frozen fruity desserts for your family and friends! They will love it!

Lime Sorbet

Some people think they don’t care for lime, but serve them this delicious, fragrant sorbet, and they’re bound to reconsider.

Makes about 4 cups (½ cup per serving)

Ingredients

  • 3 cups freshly squeezed lime juice
  • ¾ cup granulated sugar
  • 1 tablespoon lime peel

Directions

  1. Pour one cup of the freshly squeezed lime juice into a saucepan over medium heat.
  2. Stir in the granulated sugar and bring it to a boil. Simmer for 2–3 minutes.
  3. Combine the lime syrup with the remaining juice and add the peel.
  4. Let it cool at room temperature, and then place it in the fridge for at least 2–3 hours (overnight is best).
  5. Pour the mixture into a freezer-safe 9×13-inch pan. Place it in the freezer for 30 minutes. The edges should start freezing.
  6. Using a handheld electric mixer, beat the sorbet for 1 minute to break it up and make a smooth, creamy consistency.
  7. Return to the freezer for another 30 minutes, and beat again as before. Do this 4–5 times, until the sorbet is firm. If at any point the sorbet is too hard to beat, place it in the refrigerator until it softens.
  8. Serve right away, or transfer the sorbet to an airtight freezer-safe container.

Nutrition per Serving

Calories 168, fat 0.1 g, carbs 46.8 g, sugar 39.4 g, protein 0.5 g, sodium 3 mg

 

 

Strawberry Mint Granita

Wake up your taste buds with a burst of summer freshness. Strawberries and mint make a very cool combination.

Makes about 4 cups (½ cup per serving)

Ingredients

  • ½ cup granulated sugar
  • ⅓ cup water
  • 3 cups fresh strawberries, hulled and halved
  • 10 mint leaves

Directions

  1. Combine the granulated sugar and water in a saucepan over medium-low heat.
  2. Stir until the sugar is dissolved, but do not allow the mixture to boil.
  3. Process the fresh strawberries in a food processor with the mint leaves.
  4. Gradually pour the sugar syrup into the food processor while it’s running, and then transfer the whole strawberry mixture into the saucepan over medium heat. Cook for about 5–7 minutes.
  5. Strain the mixture through a fine-mesh sieve to remove any strawberry seeds and mint leaves, and allow the mixture to cool for about 15 minutes.
  6. Transfer the mixture to a freezer-safe container and let it freeze for 1 hour.
  7. Using a fork, scrape and loosen the mixture and put it back in the freezer.
  8. Repeat the scraping and stirring every hour for the next 3 hours, or until the mixture becomes a crystallized slush.
  9. Serve in chilled glasses and enjoy.

Nutrition per Serving

Calories 143, fat 0.6 g, carbs 36.1 g, sugar 30.6 g, protein 1.7 g, sodium 10 mg

 

 

Easy Watermelon Slushie

Surprise your company with this vibrant, unique slushie flavor.

Makes about 2 cups (½ cup per serving)

Ingredients

  • 2 tablespoons honey
  • 3 tablespoons water
  • 4 cups ice cubes
  • 3 cups diced watermelon

Directions

  1. In a saucepan over medium heat, combine the honey, water, and watermelon. Bring it to a simmer and cook for 10–15 minutes, mashing the watermelon with a spoon.
  2. Strain out the seeds and set the juice aside to cool.
  3. In a high-speed blender or food processor, combine all the slushie ingredients. Process until smooth.
  4. Serve in chilled glasses and enjoy.

Nutrition per Serving

Calories 147.3, fat 0.5 g, carbs 38.1 g, sugar 30.3 g, Protein 1.5 g, sodium 2.8 mg

 

 

Coffee Shaved Ice

Give yourself a lift with this easy, delicious coffee-flavored ice.

Makes about 4 cups (½ cup per serving)

Ingredients

  • 1 cup freshly brewed coffee
  • ½ cup water
  • ¾ cup granulated sugar
  • 4 cups crushed ice

Directions

  1. In a saucepan over medium heat, add the brewed coffee, water, and sugar.
  2. Bring the whole mixture to a boil and let it cook for 2-3 minutes.
  3. Let the syrup cool completely before serving (a minimum of 4 hours in the fridge or overnight).
  4. Spoon the shaved ice into serving cups and pour some of the coffee syrup on top of the ice.
  5. Serve immediately and enjoy.

Nutrition per Serving

Calories 141, fat 0 g, carbs 37.5 g, sugar 37.5 g, Protein 0.1 g, sodium 2 mg

 

 

Piña Colada Pops

Another classic refreshment for your party backyard! This recipe is alcohol-free, but you can add a splash of coconut rum if you like. Just don’t go overboard, and allow a little more time for freezing.

Makes about 4 pops

Ingredients

  • 1 ½ cups frozen pineapple chunks
  • 1 cup coconut milk
  • ½ cup pineapple juice

Directions

  1. In a food processor or blender, combine the ingredients until smooth.
  2. Spoon the mixture into molds, and add the sticks or tops.
  3. Freeze for 6 hours, and enjoy

Nutrition per Serving

Calories 68, fat 1.3 g, carbs 13.2 g, sugar 9.9 g, Protein 0.3 g, sodium 7.7 mg

 

 

 

**All of these recipes and more are found in Louise Davidson’s book Sorbet Cookbook: Homemade Sorbet, Shaved Ice, and Slushie Recipes. Click here or on the cover to get a copy!

To download a copy of the featured recipes, click here.

Refreshing Sorbet Recipes!

Refreshing Sorbet Recipes!

Make quick and easy, delicious, and sweet sorbets and other frozen fruity desserts for your family and friends! They will love it!

Raspberry Sorbet

Makes about 4 cups (½ cup per serving)

Ingredients

  • ½ cup granulated sugar
  • ¼ cup water
  • 12 ounces fresh raspberries
  • ½ cup water

Directions

  1. In a saucepan over medium heat, combine the water and sugar and bring to a boil.
  2. Cook for about 5 minutes, remove it from the heat and then let it cool completely.
  3. In another saucepan over medium heat, heat the raspberries with the water and let them boil for about 10 minutes. Let them cool completely.
  4. Place cooked and cooled cranberries, in a blender or food processor mix until smooth. Strain the juice through a fine-mesh sieve.
  5. Pour in the cooled simple syrup and pulse to mix.
  6. Chill the mixture in the fridge for 2–3 hours (or overnight).
  7. Pour the mixture in a Pyrex or stainless steel 9×13 pan and freeze for 30 minutes. The edges should start freezing.
  8. Using a handheld electric mixer, beat the sorbet for 1 minute, until smooth.
  9. Return to the freezer for another 30 minutes and beat again as before. Repeat this step 4–5 times until the sorbet is firm. If at any point the sorbet is too hard to beat, place it in the refrigerator until it softens.
  10. Serve right away or transfer the sorbet to an airtight freezer-safe container.

Nutrition per Serving

Calories 93, fat 0 g, carbs 20.2 g, sugar 15.6 g, protein 0 g, sodium 1 mg

 

Strawberry Mango Pops

Surprise the kids with these healthy ice pops made at home!

Makes about 6 pops

Ingredients

  • 3 cups mango purée
  • 1 ½ cups strawberries, hulled and sliced
  • 2 tablespoons honey

Directions

  1. Stir the strawberries and honey into the mango purée.
  2. Spoon the mixture into ice pop molds and add sticks or lids.
  3. Freeze for 6 hours, and enjoy

Nutrition per Serving

Calories 140, fat 0.6 g, carbs 36.5 g, sugar 30.1 g, protein 1.1 g, sodium 4.0 mg

 

Coffee Granita

This chilled coffee drink is perfect to serve at a summer brunch.

Makes about 4 cups (½ cup per serving)

Ingredients

  • ½ cup granulated sugar
  • 2 cups strongly brewed coffee
  • ½ cup coffee liqueur

Directions

  1. Combine the granulated sugar and coffee in a saucepan over medium-low heat.
  2. Mix until the sugar is dissolved, but do not allow the mixture to boil.
  3. Add the coffee liqueur and bring the whole mixture to a boil.
  4. Cook for about 5 minutes, and then set it aside to cool for about 15 minutes.
  5. Transfer the mixture into a freezer-safe container and let it freeze for 1 hour.
  6. Using a fork, scrape and loosen the whole mixture and put it back in the freezer.
  7. Repeat the same step every hour for the next 3 hours, or until the mix becomes a crystallized slush.
  8. Serve in chilled glasses and enjoy.

Nutrition per Serving

Calories 212, fat 0.1 g, carbs 41.3 g, sugar 41.2 g, protein 0 g, sodium 4 mg

 

 

Orange Slushie

Keep it simple with this chilly and refreshing summer classic.

Makes about 4 cups (½ cup per serving)

Ingredients

  • 4 cups ice cubes
  • 3 oranges, peeled and diced
  • 2–3 tablespoons water
  • 2 tablespoons agave syrup

Directions

  1. In a high-speed blender or food processor, combine the ice cubes with the orange pieces and pulse until only small chunks remain.
  2. Add the water and agave syrup and blitz again until well mixed.
  3. Serve in chilled glasses and enjoy.

Nutrition per Serving

Calories 97, fat 0.2 g, carbs 24.6 g, sugar 12.9 g, protein 1.3 g, sodium 7 mg

 

Fruity Shaved Ice

Makes about 4 cups (½ cup per serving)

Ingredients

  • 1 ½ cup fresh or frozen fruit
  • 2 tablespoons lemon juice
  • 1 cup water
  • 1 cup granulated sugar
  • 4 cups crushed ice

Directions

  1. In a saucepan over medium heat, combine the fruit, lemon juice, water, and sugar.
  2. Bring the whole mixture to a boil and let it cook for 2–3 minutes.
  3. Transfer the whole mixture into a blender or food processor, and process until a fine purée form.
  4. Strain the whole mixture through a fine-mesh sieve and cover with plastic wrap.
  5. Let the syrup cool completely before serving (a minimum of 4 hours in the fridge or overnight).
  6. Put the shaved ice in serving cups and pour some of the fruit syrup on top of the ice.
  7. Serve immediately and enjoy.

Nutrition per Serving

Calories 106, fat 0 g, carbs 28.1 g, sugar 27.3 g, protein 0 g, sodium 2 mg

 

 

**All of these recipes and more are found in Louise Davidson’s book Sorbet Cookbook: Homemade Sorbet, Shaved Ice, and Slushie Recipes. Click here or on the cover to get a copy!

Click here to download a copy of the recipes above!

Butter Pecan Ice Cream Recipe with or without an Ice Cream Maker!

Butter Pecan Ice Cream Recipe with or without an Ice Cream Maker!

Summertime is here! It’s time to make some ice cream. This easy, creamy and so delicious butter pecan ice cream will have the kids and adults alike ask for more. You can easily make it with an ice cream maker but also without one. Both methods are detailed in the directions. Enjoy!

Ingredients

  • 1 cup pecans halves
  • ¼ cup butter*
  • 1 pinch
  • 1 ½ cups whole milk
  • 2 ½ cups heavy cream
  • 2 teaspoon pure vanilla extract

Directions

  1. In a medium-sized pan, melt the butter on low heat. Add the pecans and let the butter foam, stirring a few times. Let cook for 6-8 minutes. Using a slotted spoon, remove the pecans from the pan and place on a plate. Cover with plastic wrap and refrigerate until you are ready to make the ice cream.
  2. Using a whisk, mix the sugar, milk, and a pinch of salt in a bowl, preferably with a spout so it easy to pour the ice cream mixture. I use a large glass measuring cup. Whisk until the sugar is dissolved, about 2 minutes.
  3. Add the heavy cream and vanilla. Whisk to combine well.
  4. Cover with a plastic wrap and let the mixture cool in the refrigerator for at least 2 hours or overnight.

With an ice cream maker

  1. Freeze the ice cream maker bowl according to manufacturer instructions, usually 12 to 24 hours.
  2. Pull out the ice cream mixture from the refrigerator and whisk to mix it well.
  3. Pour the mixture into the ice cream machine.
  4. Connect the machine and press ice cream and the start button.
  5. About 5 minutes before then end of the churning process, add the pecans one by one into the ice cream and let it mixin with the ice cream.
  6. When the cycle is finished, transfer the ice cream to an airtight freezer-safe container or serve right away. The ice cream will be soft and creamy. If you like a harder texture, allow the ice cream to freeze for 2 hours or more before serving.

 

Without an ice cream maker

  1. Pour the mixture in a Pyrex or stainless steel 9×13-inch pan. And place in the freezer for 30 minutes. The edges should start freezing. Using an electric handheld mix, beat the ice cream for 1 minute to break up the cream and make it creamier.
  2. Return to the freezer for another 30 minutes and beat again as before. Do this same step 4-5 times until the ice cream is harder. If at any point, the ice cream is too hard to beat, place it in the refrigerator until it becomes soft enough to beat.
  3. In the last churning add the pecans before beating and beat the ice cream one last time the pecans will spread.
  4. Serve right away or transfer the ice cream to an airtight freezer-safe container.

* if using unsalted butter, add 1 teaspoon of kosher salt. If using salted butter, there is no need to add salt.

For more frozen dessert ideas, you can have a look at Louise Davidson’s cookbook Healthy Frozen Dessert Recipes: Ice Pops, Slushes, Sorbet, Treats on Sticks, Frozen Yogurt, Frozen drinks, Pies, Bars, Parfaits and More. Click here to learn more.

 

To download and print the recipe, click here